Ryazhenka is a dairy product that satisfies hunger well. It is also suitable for preparing various desserts in the form of soufflés, mousses, cocktails and more. But baked goods made with fermented baked milk are especially delicious, naturally, provided that the recipe for preparing the dough is followed.
It’s worth noting right away that when preparing fermented baked dough, you should strictly observe the proportions of the ingredients and follow all the instructions, since otherwise the baked goods will not rise, will be hard and tasteless.
Ryazhenka dough for pie
The pie dough recipe should be chosen based on whether the pastry will be filled or not. If you want to make a simple sweet cake for tea, you can make a “pound cake”, which is more like a cake. It is prepared quickly and easily, and no special skills are required for its preparation. The only disadvantage of this pie is its high calorie content (due to the large amount of butter).
Ingredients:
- 200 grams of butter;
- a glass of sugar;
- 5 eggs;
- 3 cups flour;
- a glass of fermented baked milk;
- a packet of vanillin;
- ½ teaspoon of soda.
Recipe:
Beat the butter and sugar into a homogeneous cream. Add eggs one at a time and beat thoroughly.
Mix flour with soda and vanilla, sift through a sieve a couple of times (never skip this step, otherwise the cake will not rise well and will be dense).
Combine the fermented baked milk with the butter mixture, then stir in all the flour prepared according to the recipe into the mixture.
Bake the dough in a silicone mold at a temperature of 160-170 degrees. The cooking time depends on the size of the pan; the wider it is, the less time you need to simmer the cake in the oven. For example, the given amount of dough that is obtained according to this recipe in a 23-25 centimeter mold needs to be baked for an hour.
It is better to serve the cake completely cooled, after pouring it with sweet glaze or sprinkling with powdered sugar.
Cooking features
Dough for pies made with fermented baked milk is no more difficult to prepare than with water, milk or kefir. Knowing the basic rules for kneading dough and following them, even a novice housewife will get good results.
- The taste of baked goods directly depends on the quality of flour. Second-grade flour will give the pies a grayish color and an unpleasant taste, so it is better to take the highest or at least the first grade. Flour is not a very expensive product, so saving on it doesn’t make much sense.
- Before kneading the dough, the flour must be sifted. This manipulation is needed not only to rid the product of small debris and insect larvae. Its main purpose is to saturate the flour with oxygen. After sifting, the flour becomes lighter. This flour is easier to combine with other ingredients, preventing the formation of lumps. The dough rises well from it, the baked goods turn out tender and airy.
- Some housewives recommend using sour fermented baked milk for the dough, then the dough turns out a little more fluffy, but using spoiled products for culinary purposes can hardly be called a reasonable solution. If the fermented baked milk has spoiled thoroughly, you should not cook anything from it, but if it has only slightly acidified, having lost its pleasant taste, it is ideal for dough.
- Also, to obtain the expected result when kneading the dough, it is important not to neglect the recommendations regarding the temperature of the products used. To activate the yeast, fermented baked milk needs to be heated to 30–36 degrees. At lower temperatures, the yeast may not start working. Fermented milk products should be heated carefully, preferably in a water bath. If they are overheated, they can separate into curds and whey, becoming unsuitable for making dough. To knead the dough using fermented baked milk without yeast, just warm it to room temperature. The safest thing to do is just take it out of the refrigerator an hour before you start cooking.
Ryazhenka dough for flatbreads
Flatbread with fermented baked milk is a dish suitable for a hearty breakfast. There are many recipes for making flatbreads, but the version with cheese is the most successful. Such baked goods never sit on the table.
Ingredients:
- ½ cup fermented baked milk;
- 250 grams of flour;
- egg;
- salt;
- a pinch of soda;
- 3 tablespoons vegetable oil;
- 100 grams of cheese.
Recipe:
Pour the fermented baked milk into a deep bowl, add the egg and beat thoroughly with a mixer for a couple of minutes (you can also use a whisk, but the whisking process will take a little longer).
Grate the cheese on a coarse grater and combine it with the whipped mixture. Mix flour with soda, sift the ingredients into a bowl with fermented baked milk and egg, knead an elastic dough.
Divide the resulting dough into three or four parts and knead each part in your hands, stretch it so that the thickness of the cake is no more than 0.5-0.7 cm.
Fry each flatbread on both sides in a frying pan with a small amount of vegetable oil. To make the baked goods bake more evenly, you can prick each cake in several places with a fork.
Tip: flatbreads made with fermented baked milk can be prepared not only with cheese, but also with herbs and ham.
With jam
There may not be any apples, but in this case there will definitely be jam or jam in stock. We use them to create homemade dessert. Product range:
- fermented baked milk - 1 glass;
- favorite jam - 1 glass;
- eggs - 2 pieces;
- sugar - half a glass;
- 2.5 mills of flour;
- soda and vinegar - 1 teaspoon each;
- vanillin and powdered sugar for decoration - optional.
Ryazhenka dough for pizza
Ryazhenka dough has good elasticity, rolls out perfectly with a rolling pin, and does not become stale during baking, which makes it a suitable base for homemade pizza. When preparing the dough, the main thing is not to overdo it with yeast, since if you add more of this product than the recipe requires, the baked goods will eventually rise greatly and instead of the long-awaited pizza you will get an open pie.
Ingredients:
- 200 ml fermented baked milk;
- two glasses of flour;
- a pinch of sugar;
- 7 grams of yeast;
- 1/3 teaspoon salt;
- tablespoon of oil (any vegetable).
Recipe:
Heat the fermented baked milk to 30 degrees, add yeast and sugar to it, stir and leave for 30-40 minutes.
Sift flour onto a work surface in a heap. Make a small depression in the center of the slide and pour the foaming fermented baked milk into it.
Knead the dough carefully (it should become elastic, soft and definitely stick to your hands. You should not add more flour at this stage). Place it in a bowl, cover with film to prevent it from drying out, and leave for an hour.
After the specified time, dust the work surface with flour, lay out the dough, punch it down and roll it out to the desired thickness. Place the finished base on a greased baking sheet, place the filling on it (the one you like best) and bake in an oven preheated to 180 degrees for 15-20 minutes.
Bonuses from the previous recipe
With the given recipe for chicken, we kill several birds with one stone:
- From yeast dough you can make a pie with different fillings, and even pizza.
- A bun made from this dough will also turn out wonderful.
- The pancake dough can be used as a batter. To make this dough more liquid for batter, you don’t even need water, just add fermented baked milk, and if you make it thicker, you can use it for baking pancakes.
- And if you knead the same dough for pancakes very cool, you can easily make a dumpling or a dumpling.
In a word, room for creativity. Try using this dough, you will definitely like it.
Ryazhenka dough for pies
Pie dough can be prepared not only with milk and water, but also with any fermented milk products, be it sour cream, yogurt, kefir, whey, etc. Ordinary fermented baked milk is also suitable for this purpose. The dough for this product is light and airy and has sweetish creamy notes.
Ingredients:
- 500 ml fermented baked milk;
- 50 ml water;
- 700-800 grams of flour;
- 100 grams of butter;
- 2 eggs;
- 10 gram bag of dry yeast;
- 30 grams of granulated sugar;
- a teaspoon of salt.
Recipe:
Heat the water to 30 degrees, add a tablespoon of sugar, yeast and leave for 30 minutes in a warm place. Grind the eggs together with the remaining sugar, salt and butter.
Lightly heat the fermented baked milk, mix it with the egg mixture and water with yeast. Whisk the mixture.
Add all the flour to the resulting mixture and knead the dough (it should not stick to your hands). Place the dough in a bowl, cover it with film or a towel and place in a warm place. Once the dough has risen (doubled in volume), press it down with your hands and let it rise again. Use the finished dough to make pies.
A few words about ryazhenka itself
This fermented milk product is the native son of East Slavic cuisine. Russians, Ukrainians and Belarusians simmered milk in Russian ovens until it turned creamy pink. Thanks to this procedure, the milk was thick, with a peculiar delicate taste; this final product was and is still called baked milk. They drank it as a tasty drink, and made fermented baked milk or varenets. Yeast dough was kneaded on it and pies, cookies, rolls and pretzels were baked. What happened to milk during prolonged heating that so radically changed its organoleptic properties:
- When heated for a long time, milk sugar reacted with the amino acids of milk protein.
- As a result of this interaction, melanoidin compounds are formed, which give milk a creamy hue and caramel flavor.
- Some of the moisture evaporates, and the concentration of useful elements increases - fat content, micro- and macroelements. But there is less vitamin C and B1 in baked milk than in pasteurized milk, due to long-term heat treatment.
Fermented baked milk is made from baked milk, produced by fermenting it with lactic acid bacteria. The result is a fermented milk product with an original taste, which has no analogues in Western European cuisine.
It is this unique product that makes baked goods based on fermented baked milk so delicious. Now it’s time to move on directly to the recipes.
Ingredients and how to cook
ingredients for 7 servings or - the number of products for the servings you need will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: | 283 kcal |
| Belkov: | 8 g |
| Zhirov: | 9 g |
| Carbohydrates: | 42 g |
| Used: | 14 / 15 / 71 |
| H 2 / C 0 / B 98 | |
Cooking time: 1 hour 30 minutes
"Zebra"
Zebra pie can easily be called a time-tested classic. This is the best choice for tea or coffee, which both adults and children enjoy! This soft and quick sponge cake captivates with its original appearance, budget-friendly composition and unusually simple preparation process.
- Ryazhenka – 1 tbsp.;
- Flour – 2 tbsp;
- Eggs – 2 pcs;
- Sugar – 100 g;
- Refined oil – 2/3 tbsp.;
- Cocoa – 2 tbsp;
- Baking powder – 2 tsp.
Many housewives make Zebra pie with sour cream, mayonnaise or kefir, which can be safely replaced with fermented baked milk. Butter pie dough based on fermented baked milk acquires a beautiful caramel hue and a surprisingly delicate taste. It is prepared very quickly, which is very important in the frantic pace of modern life. Why not give yourself a little break and enjoy a cup of your favorite drink with a slice of the delicious and beloved homemade Zebra pie on fermented baked milk?
- With a mixer on medium speed, beat the eggs with sugar, butter and fermented baked milk.
- Sift the flour twice to saturate it with oxygen.
- Little by little, stirring constantly, add it along with the baking powder to the rest of the ingredients.
- Turn on the oven, setting the temperature to 190–200 C, and in the meantime divide the resulting dough into two parts and add cocoa into one.
- Pour light and dark dough into a baking dish lined with oiled paper, alternating layers.
- Place the pie in the oven. Recommended baking time is 40–45 minutes.
A simple recipe for Zebra pie with fermented baked milk can be adapted for a slow cooker. The sequence of actions during the cooking process remains unchanged, only the baking time increases. In a slow cooker, such a pie will be ready in 60-70 minutes.
With nuts
Walnuts or hazelnuts are good for nut baked goods. You can also use peanuts. The choice is yours. And here is a set of components for creating a ryazhenka pie:
- Ryazhenka - 400 milliliters;
- sugar - 1-1.5 cups;
- flour - 2.5 cups;
- eggs - 3 pieces;
- soda - half a teaspoon;
- margarine - 50 grams;
- any chopped nuts - 100-200 grams.
Knead the dough according to the standard procedure. Grind sugar with eggs, add fermented baked milk, soda, previously quenched with vinegar. Add melted margarine and flour. Mix everything and add nuts in the process.
Stir the pie base until smooth and the nut filling is evenly distributed.
Turn on the oven and heat it up. Grease the baking dish with any oil. Pour the dough into the prepared container and bake the pie in a hot oven for forty to forty-five minutes. Let's decorate. Serve to the table.
Calorie content of foods possible in the dish
- Egg white – 45 kcal/100g
- Egg yolk – 352 kcal/100g
- Egg powder – 542 kcal/100g
- Chicken egg - 157 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pressed yeast – 109 kcal/100g
- Flour – 325 kcal/100g
- Fortified whole durum wheat flour – 333 kcal/100g
- All-purpose whole durum wheat flour – 364 kcal/100g
- Coarse flour – 348 kcal/100g
- Sugar - 398 kcal/100g
- Granulated sugar - 398 kcal/100g
- Ryazhenka – 85 kcal/100g
- Unsalted peasant butter – 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Unsalted amateur butter – 709 kcal/100g
- Butter 82% – 734 kcal/100g
- Ghee – 869 kcal/100g
- Salt - kcal/100g
Calorie content of foods: Flour, Ryazhenka, Sugar, Butter, Yeast, Eggs, Salt
